I bought myself a super cool veggie spiralizer so I’ve been making all sorts of veggie noodle creations lately!
I love summer! Everything is fresh! I have nettle and basil growing in my herb garden that need to be used up, and since I love pesto I thought I’d combine the two for a tasty meal.
Using a spiralizer is easy. You just put your vegetable of choice on the handle and turn. Voila! Noodles!
My kids enjoy watching the spiralizer in action. It’s so much fun to see a whole zucchini turn into “mile long” spaghetti! It’s also a great way to get them to eat zucchini if it’s not their favorite veggie in the world! 🙂
Stinging nettle stings, hence the name, so use caution (and gloves) when handling. Once pulsed in the food processor it no longer stings.
Rinse the herbs and dry thoroughly before using. The zucchini can remain unpeeled if organic.
- 4-6 fresh zucchini
- 1 cup fresh nettle leaves
- 2 cups fresh basil leaves
- 1-3 cloves garlic
- Olive oil
- Sea salt and pepper
- Butter, coconut oil, or ghee
- Spiralize the zucchini and set aside.
- In a food processor, pulse the nettle, basil, and garlic.
- Slowly add olive oil to the nettle basil mixture until a soft paste forms.
- Add sea salt and pepper to taste.
- In a large frying pan, heat butter (or other fat).
- Add zucchini noodles, salt and pepper, and saute just until tender (al dente). Don't overcook or they will become mushy and fall apart.
- Mix in the pesto and toss until zucchini is coated.
- Serve warm.
This dish really pops, and if properly seasoned is quite flavorful. Add chicken for some protein. Nettle-Basil Pesto Zucchini Noodles might become your new favorite way to enjoy pesto!
Be nourished. Be happy.